INGREDIENTS :
2 1/2 cups wheat flour
2 cups buttermilk
1/2 cup all-purpose flour
1 cup raisins
1/2 cup sugar
1/2 cup molasses
2 1/2 teaspoons baking soda
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 cup water, boiling
Butter, garnish

PREPARATION :
Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9×5-inch loaf pan.
Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.
Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.
In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.
Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.
Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).
Place baking sheet(s) in oven and bake for 50 minutes.
Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.
Serve with butter or cream cheese and enjoy!

Source : allrecipes.Com

INGREDIENTS
2 sheets puff pastry, thawed
For the filling:
4 cups whole milk
1 1/2 cups granulated sugar
1 1/4 cups all-purpose flour
8 eggs, separated
3 teaspoons vanilla extract
2 tablespoons rum (optional)
2 cups heavy whipping cream, chilled
2 tablespoons powdered sugar, plus more for dusting

PREPARATION
Preheat oven to 350°F. Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Set aside to cool.
Add three cups of milk to a sauce pan and bring to a boil over medium heat.
Meanwhile, in a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add in the flour, vanilla, rum (if using), and remaining 1 cup of the milk.
When milk has come to a boil, fold egg yolk mixture into boiling milk and slowly stir until thickened. Remove from heat.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, and slowly fold into the custard mixture.
Place one of the puff pastry sheets on the bottom of a 9×13-inch baking dish. Spread custard evenly over the top. Place in refrigerator to chill until cool and stiff, 1-2 hours.
When custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread evenly on top of custard.
Cut second pastry sheet into 15 squares and place over whipped cream. Return to refrigerator to chill for 2 more hours.
Sprinkle with powdered sugar before serving. Enjoy! 

Source : Food .ma

Ingredients :
1 1/2 cups all purpose flour gluten free, if needed
1 cup sugar white, brown, coconut, or sugar free subs * See notes
1 tsp baking soda
1 tsp white vinegar
5 tbsp oil of choice canola, vegetable, or any neutral flavored oil
3/4 cup water
1/4 cup lemon juice
1 tsp vanilla extract
1/2 cup blueberries fresh or frozen
1/2 cup frosting of choice optional

Instructions :
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.

Source : allrecipes.Com

I like a simple cake. And so when I first saw the recipe card for this Gold Sunbeam Cake, I knew it would be right up my alley. Written on a basic index card and mostly made up of basic pantry staples, it’s the type of cake you can throw together on a whim. It’s a sunny, simple cake and just the kind of treasure I love to find in a vintage recipe tin!

This recipe card came out of an old recipe tin that I’ve been cooking my way through. I call it the Recipe Tin Project. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. There are everlasting classics in there like Carrot Cake and some not so timeless creations like Jellied Chicken Gumbo.

The card is very simple – just a basic lined index card with yellowed edges and a quick cursive. The dry ingredients are listed out first so you know to sift them together, but the rest of the ingredients are just incorporated into the directions. The directions don’t go terribly in depth and as they go on the handwriting stretches out as if the original cook got a bit tired of the effort of writing them out.

INGREDIENTS

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

10 to 12 egg yolks

2 cups granulated sugar

1 teaspoon vanilla

1/2 teaspoon lemon extract

1 cup cold water

PREPARATION

Preheat oven to 350°F and grease a 10-inch tube pan.

Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks for 6 minutes on high with an electric mixer. Add sugar and beat 2 minutes more.

Reduce speed and add vanilla and lemon extract, followed by 1 cup cold water. Sprinkle in flour mixture and beat only enough to blend, about 2 minutes.

Pour into prepared pan and bake until golden, about 1 hour. Invert to cool. Loosen edges and remove. Enjoy!

Source : allrecipes.Com

Ingredients :
* 1 (10Oz) bag broccoli thawed
* 1 Cup chicken stock
* 1 Cup white rice I used basmati rice
* 1/4 Cup ranch dressing
* 2 large eggs lightly beaten
* 3/4 Cup cheese grated

Instructions :
1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 – until golden and crisp. 

Source : Food.ma

Ingredients:

Eggs

8 eggs

12 ounces Mexican chorizo

1 small white onion

2 plum tomatoes

1 clove garlic

1 tbsp cooking oil

Salt to taste

Garnishes

12 to 16 corn or flour tortillas

2 cups refried beans

12 to tortilla chips

1 cup of your favorite salsa

Tortoillas :

4 cups of all purpose flour

1 tsp of salt

1tsp of baking powder

1 cup of vegetable shortening

1 cup of warm water

Directions:

Cooking

Remove the membrane from the chorizo

Finely chop the onion, tomato, and garlic

Crack the eggs into a mixing bowl and beat with a fork for 30 seconds

Preheat a large frying pan to medium

Add the cooking oil and the onion to the frying pan and cook for 1 minute

Add the tomato and garlic, stir and cook for 1 minute

Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off

Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.

Cook, stirring occasionally until the eggs are just cooked

While the eggs are still cooking, heat the tortillas on your griddle or comal

For Tortillas :

Mix all dry ingredients

Add vegetable shortening and mix well with dry ingredients

Add warm water until you get a dough consistency

Let it rest inside a ziploc bag for at least 1 hour before making them.

After resting them form small balls and extend and cook on griddle. Turn when you see bubbles.

Serving

Divide the scrambled eggs and chorizo into 4 portions

Serve with refried beans garnished with tortilla chips

Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos

Enjoy !!

Source : allrecipes.Com

Ingredients :
1 white cake mix (2 layer size, prepared)
1 can (14 ounces) coconut cream (Coco Casa or another sweet cream of coconut product)
1 can (14 ounces) sweetened condensed milk
1 large tub (16 ounces) of whipped topping
3 1/2 ounces coconut (shredded and sweetened: about 1 1/3 cup or about half of a 7-ounce bag)

Direction :
Make and bake the cake according to package directions, in a greased and floured 9×13 pan.

As soon as the cake comes out of the oven poke holes all over the cake. In a bowl, combine Coco Casa or another cream of coconut and 1 can of sweetened condensed milk; pour over the cake.

When the cake is completely cool, spread whipped topping over top and sprinkle with coconut.

Cover the cake and refrigerate until it is thoroughly chilled before serving.

It’s a rich cake, so cut small pieces.

Source : allrecipes.Com

Lemon Cheesecake Hand Pies. This recipe makes about 8-12 pies, depending on the size of your biscuit cutter, and should take about 1 hour and 30 minutes to prepare and cook. Please keep in mind that this is a rough outline and you may need to adjust the ingredients and cooking times to suit your specific needs.

Ingredients:

For the Pie Dough :

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup cold water

For the Filling:

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

Instructions:

1. To make the pie dough, mix together the flour, salt, and sugar in a large bowl.
2. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse sand.
3. Pour the cold water into the bowl and stir with a fork until the dough comes together in a rough ball.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together in a smooth ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. To make the filling, beat the cream cheese and sugar together in a medium bowl until smooth. Beat in the egg, lemon juice, and lemon zest until well combined.
8. On a lightly floured surface, roll out the pie dough to about 1/4 inch thickness.
9. Using a biscuit cutter or the rim of a glass, cut out the dough into circles. You should get about 8-12 circles, depending on the size of your cutter.
10. Place a spoonful of the cream cheese filling onto the center of each dough

Source : Food.ma

Almond Butter Fudge
15 min to prepare; 1 hour to cook; serves 10-12

INGREDIENTS
1 cup creamy almond butter
1/4 cup coconut oil
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt, optional

PREPARATION
In a medium saucepan over medium-high heat, combine almond butter and coconut oil and stir until combined and smooth.
Stir in honey or preferred natural sweetener, then remove from heat and stir in vanilla extract and sea salt, if using.
Pour fudge into silicone molds (optional), filling each only halfway, then freeze until set.
Remove from molds and enjoy!

Source : Food.ma

Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious.

Before this Lemon Velvet Cake, it all started with me trying to develop the best Red Velvet Cake recipe I could. It was such a success and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake.
Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes so I couldn’t stop there. Keeping the lemon lovers like me in mind, a luscious lemon version was inevitable.

The creamy, tangy lemon buttercream frosting goes particularly well with this beautiful lemon cake too.

Am I done with Velvet Cake recipes yet? Maybe not, I have an idea that might work out for yet another version.

Ingredients

1 1/4 cups sifted all purpose flour

1 1/2 cups sifted cake flour

1/2 teaspoon baking soda

1 1/2 tsp baking powder

1 teaspoon salt

1 1/2 cups sugar

2/3 cup vegetable oil

1/3 cup vegetable shortening at room temperature

1 tsp good quality vanilla extract

2 tsp pure lemon extract

3 large eggs

1 1/2 cups buttermilk

zest of two small or one large lemons, grated and finely chopped

For the Frosting

4 cups icing sugar, powdered sugar

1 cups unsalted butter

1 tsp pure lemon extract

1 tsp minced lemon zest, optional

2 tbsp milk, approximately

Instructions

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy

Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk.

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the frosting

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.

To make candied lemon zest

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll in fine sugar.

Source : allrecipes.Com